Mysore masala dosa recipe

Mysore masala dosai is one of the things in my to try in restaurants list that I have planned in my trip to India this holidays. I have tasted only once I think that too I could not find any difference about the regular masala dosa and that one they served. But being a food blogger and a foodie, I have heard mysore masala dosa is different form the regularmasala dosa, right from the dosa to the things that go inside the dosa. Last year I saw a youtube video which shows a roadside hotel, a man making dozens of these dosas at a time. With ease, with loads of butter and we forget about everything and instantly drool if we see that video. I saw him putting a red chutney over the dosa, with generous butter topping and masalas stuffed and served. The dosa is evenly browned and crisp, dense, thick than we do at homes. And I get few requests once in a while to post dosa batter recipe and this mysore masala dosa recipe too, especially the red chutney which makes the spicy difference in this dosa. I referredthis blog for red chutney and tried, though I changed the ratios as the first time I tired it, i got too thick chutney. As I told in the dosa post, this is the main post I wanted to post, before which I posted the dosa batter recipe separately as it would help many to grind it easily in mixie.

To temper

Method

Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles. Peel off the skin and mash it well. Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.

Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add 1/4 cup water and turmeric.

Nice dosas and good pics! Here in Bangalore they make 99 varieties of stuffing for the dosa (it's a street food). But I dont know what they use in the batter, because the dosa tastes and looks different from our normal dosa.

Whatever my be the receipe. It all depends upon rice and water that`s why mysore masala roast is very tasty in Janatha Hotel in Majaestic circle. More over generally masala roast are tasty in mysore and bangalore. Thuppa dosa is available and tasty in Taj mahal hotel in Mangalore.

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More